250 g Boiled rice1/4 of Coconut (grated)1/2 tsp Aniseed (Perumjeerakam)1 no Shallots (chopped, Kunjulli)Salt (As reqd)Oil for frying Soak the boiled rice in hot water for 2 hours.Wash and drain water. Add grated coconut, shallot, aniseed and salt. Grind coarsely.Apply oil to your palms and make balls.Now, flatten the balls and make round shapes of 1/4 inch thickness and 3 inch diameter.Heat oil in a pan and deep fry these balls until golden brown and crisp.Tips:- 1)Malabari nei pathal tastes best when served hot with meat or fish curry. Kerala